Appetizer Recipe
Emeril's Get-Well Chicken Vegetable Soup
Emeril's Get-Well Chicken Vegetable Soup:
Yield: 4 servings
2 tb Olive oil
1 2 1/2 to 3 pound chicken, Boned, Skinned and visible Fat Removed (save
Bones and carcass, discard Skin), diced
2 1/2 ts Salt
Black pepper
1 c Chopped onions
1/2 c Chopped celery
1/2 c Chopped carrots
1/2 c Chopped green onions
2 tb Finely chopped garlic
1/4 c Parsley leaves
1 tb Chopped fresh basil
4 Bay leaves
1 tb Creole Seasoning, or to Taste
2 c Assorted chopped fresh Seasonal vegetables (such as Beans, zucchini,
Squash or cabbage)
1 c Rinsed, torn spinach leaves, Firmly packed
1/4 ts Crushed red pepper
3 qt Chicken stock
2 c Fine or broad noodles, Cooked until still slightly Firm
Heat oil in a large heavy soup pot over high heat. Add chicken meat
and bones, salt, and 10 turns of pepper, and cook, stirring
occasionally, until meat and bones are brown, about 5 minutes. Add
onions, celery, carrots, green onions, garlic, parsley, basil, bay
leaves and Creole seasoning and cook, stirring once or twice, about 4
minutes. Add chopped vegetables, spinach and crushed red pepper and
cook 1 minute more.
Add the stock and bring to a boil. Reduce heat to medium and simmer,
uncovered, about 25 minutes. Remove carcass and loose bones. Add
noodles, bring back to a boil, and simmer 5 minutes. Refrigerate
overnight, if possible. It'll taste even better if you do.
Serve 1 1/3 cups per bowl and freeze any extra servings.
Yield: 12 servings
|